Lemon Glazed Soft-Baked Sugar Cookies are the perfect spring and summer dessert!
These soft-baked lemon sugar cookies are super soft and tender, and topped with a sweet homemade lemon glaze! If you love lemon recipes as much as I do, this lemon sugar cookie recipe is just for you!
You know those ridiculously addictive, frosted sugar cookies from the grocery store?
The ones that have that thick layer of frosting, and are so soft they fall apart in your mouth?
Yes, those ones.
These Lemon Glazed Soft-Baked Sugar Cookies are like those–but better.
Impossible, you say? Well, just go with me on this.
These are better because they’re full of lemon flavor and dipped in lemon icing. It’s like the grown-up version of those amazing cookies, but I promise you, kids and adults alike will love these.
Even if you don’t like lemon flavor, you can easily make these cookies without the lemon (but, if you do like lemon, might I suggest checking out this lemon loaf cake and these strawberry lemon scones?? 😉 ).
This lemon sugar cookie recipe is super versatile, because you can exchange the lemon flavor for orange, lime, vanilla, coconut, etc..
You could even use dulce de leche sauce as the icing on a vanilla version of this cookie, similar to the icing I used on this Dulce de Leche Banana Bread.
How amazing would that be??
(Dulce de Leche Sugar Cookies?! Note to self: Get ON That)
It’s so in-credible that it makes me draw out the word incredible into two separate words.
These sweet little Lemon Glazed Soft-Baked Sugar Cookies are light and perfect for summer!
You could even use red and blue food dye and make these for Memorial Day or July 4th. They’d be super cute and festive, and you’d probably be the talk of the town.
And, while I opted to use a circle biscuit cutter for this recipe, you can use any kind of dough cut outs. Flags, hearts, animals, and Christmas ones during the holidays.
Because of the flour to butter to baking powder ratio, these cookies must be rolled-out. If formed into a ball, like most typical cookie recipes, these will not spread out. But, they puff up and turn into soft-baked, fluffy sugar cookies.
And the secret ingredient? Almond. Almond milk and almond extract to be exact. It doesn’t taste almond-y, but it gives the lemon flavor a depth that the cookie lacks without the almond flavorings.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/3 cup almond milk, you can use regular milk as well
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 cups flour, divided
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp lemon zest
- Juice of half a lemon
- 1 1/2 cups powdered sugar
- 3 Tbsp lemon juice
- 1-2 Tbsp almond milk
- Preheat oven to 350.
- By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir.
- In a separate bowl, sift together 2 cups of flour, baking powder, and salt.
- Mix dry ingredients into wet.
- Gradually, add more flour (about 1 to 1 1/2 cup) until it is stiff enough to roll out (I usually keep it fairly soft--just enough flour to make it manageable, which for me, is usually 1 cup of flour)
- On a floured or powdered sugared surface, roll out the dough to about a 1/4"; cut with your favorite cookie cutters.
- Bake about 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
- For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk 1 Tbsp at a time, until desired consistency is reached.
- Dip cooled cookies in icing and allow to set on a cookie rack.
If you like these, check out my other recipes: